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Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food - specifically that of Northern California, where the Santa Cruz Mountains meet the sea - than any other chef at his level. Rather than buy his in…
-- Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu--and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspira…
Collects recipes made famous by the restaurant Manresa, including pork belly with green tomato verjus, garden veloutâe with mustard cream, rooster in zinfandel, and local milk panna cotta with abalone.